Practical Pinterest- Black Bean Brownies

Time for the second edition of Pinterest Possibilities, now being changed to Practical Pinterest.  This week, I decided to try a recipe that I had heard of before at UConn.  One of the chefs made a similar recipe, designed to give the student athletes a portable snack that they could make themselves and was high in protein.  Since then, I have seen this recipe pop up in many places and decided to try my hand at preparing it.  I won’t keep you in suspense any longer, I made Black Bean Brownies!

It sounds strange, but let me explain.  You replace the flour in your recipe with pureed black beans which will add a ton of protein as well as eliminate the gluten found in the flour.  So not only is this a tasty option for athletes, but it is also a great recipe for those with Celiac Disease or gluten sensitivities. I got the recipe from Chocolate and Carrots and here is how it went:

Ingredients:

Ingredients       19   oz (2 1/2 cups) reduced sodium black beans, well rinsed and drained or dried beans that have been soaked and  cooked
2 eggs
1 egg white
3 tablespoons canola oil
1/4 cup dark cocoa powder
2/3 cup sugar
1 teaspoon baking powder
1 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips

I ended up adding about 1/3 cup of cocoa to give it a little richer taste. I also added a full cup of chocolate chips.  Then:

  1. Preheat the oven to 350°F.
  2. Spray an 8X8 baking pan (I used a bread ban and they came out nice and thick)
  3. In a blender, combine all of the ingredients except the chocolate chips.  If you use a magic bullet like me and don’t have room for all of the ingredients, just blend the beans and add the rest of the ingredients in a bowl with a an electric mixer or by hand.
  4. Blend/Mix until it is a smooth consistency.
  5. Pour the batter into the prepared pan.
  6. Sprinkle the chocolate chips on the top of the brownie batter.
  7. Bake for 30-35 minutes or until a cake tester comes out clean. (I added about 10 minutes baking time because of the added thickness)
  8. Allow them to cool completely in the pan before removing, cutting and enjoying the brownies!

I tried these the next morning and they were delicious! The beans gave the brownie a nice, fudgey texture that is what I really enjoy but I find is hard to achieve with a traditional recipe.  They had a great, rich flavor.  Because of the protein, they were also much more satisfying.  You get the sweet treat, but you aren’t craving more 20 minutes later.  I would definitely recommend trying these, even if you can eat gluten and don’t need more protein.  They are simply a great snack for anyone!

Nutritional Facts: Servings: 12, Calorie: 169, Fat: 5.6g, Saturated Fat: 1.g2, Potassium: 246mg, Carbohydrate: 25.2g, Fiber: 4.9g, Sugars: 13.1g, Protein: 6.1g

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2 thoughts on “Practical Pinterest- Black Bean Brownies

  1. haha I just made these! But i added protein powder and used splenda…. we’ll see if they turn out…other wise I’ll try your exact recipe next time.

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